SPINACH DIP

This may seem silly to put in here, but some people buy this at the store. It is very simple to make and taste much better.

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh) 1 1/2 c. sour cream 1 c. mayonnaise 1 (4 oz.) pkg. Knorr vegetable soup mix 1 (8 oz.) can water chestnuts, finely chopped 3 green onions, finely chopped Loaf of pumpernickel bread Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. This is the classic version (copied from Knorr). Sometimes its easier to put the dip in a nice bowl and serve with veggies and bread around it. You don't want it to set in the "bread bowl" to long. Pumpernickel bread is hard to find in Susanville, so a nice loaf of sheepherders bread works, or even sour dough. Of course I prefer baguettes, cut 1/4 " thick, buttered and toasted.